Oaksbury Farm Vegetable and Quinoa Salad

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

A vibrant and hearty salad featuring roasted seasonal vegetables from Oaksbury Farms tossed with fluffy quinoa and a tangy balsamic vinaigrette. This Mediterranean-inspired vegetarian recipe, ready in about 45 minutes, pairs quinoa, water, zucchini, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 medium (about 1 cup) zucchini, diced
• 1 large (about 1 cup) red bell pepper, diced
• 1 large (about 1/2 cup) carrot, sliced
• 1 small (about 1/2 cup) red onion, sliced
• 3 tbsp olive oil
• 1 tsp, divided salt
• 1/2 tsp black pepper
• 2 tbsp balsamic vinegar
• 1 tsp honey
• 2 tbsp fresh basil, chopped

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup quinoa under cold water until water runs clear. Combine quinoa with 2 cups water in a medium saucepan and bring to a boil over high heat.
2. Step 2: Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
3. Step 3: Preheat oven to 425°F. Toss 1 cup diced zucchini, 1 cup diced red bell pepper, 1/2 cup sliced carrot, and 1/2 cup sliced red onion with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Step 4: Spread vegetables in a single layer on a baking sheet and roast for 20-25 minutes, stirring halfway through, until tender and caramelized on edges.
5. Step 5: In a small bowl, whisk together 1 tbsp olive oil, 2 tbsp balsamic vinegar, 1 tsp honey, 1/2 tsp salt, and remaining 1/4 tsp black pepper to make the dressing.
6. Step 6: In a large bowl, combine cooked quinoa, roasted vegetables, and 2 tbsp chopped fresh basil. Pour dressing over the salad and toss gently to combine before serving.